Repercussion of the clarification treatment agents before the alcoholic fermentation on volatile composition of white wines

Differentiation of white wines by their aromatic index

Elena Falqué, Emilio Fernández, Denis Dubourdieu · Talanta · 2001 · 153 citations

Agriculture, Chemistry, Food Science +14

Heat-Unstable Proteins in Wine. I. Characterization and Removal by Bentonite Fining and Heat Treatment

Juinn-Chin Hsu, D. A. Heatherbell · American Journal of Enology and Viticulture · 1987 · 109 citations · Full text

Agriculture, Biochemistry, Food Science +17

Influence of macromolecules and treatments on the behavior of aroma compounds in a model wine

A. Voilley, C. Lamer, Pauline Dubois et al. · Journal of Agricultural and Food Chemistry · 1990 · 81 citations

Agriculture, Enology, Food Science +16

Potential Aroma in Several Varieties of Spanish Grapes

Elvira López‐Tamames, Nieves Carro-Mariño, Y.Z. Gunata et al. · Journal of Agricultural and Food Chemistry · 1997 · 80 citations

Agriculture, Food Science, Plant Sciences +17

Influence of Clarification Treatment on Concentrations of Selected Free Varietal Aroma Compounds and Glycoconjugates in Falanghina (<i>Vitis vinifera</i>L.) Must and Wine

Luigi Moio, Maurizio Ugliano, Angelita Gambuti et al. · American Journal of Enology and Viticulture · 2004 · 63 citations

Agriculture, Enology, Food Science +17